The Best Maple Pumpkin Spice Pie Recipe (and a virtual baby shower!)

For as long as I have been making them, the feeling of satisfaction when pulling a pie from the oven never goes away. Whether their all-butter crust is perfectly crimped or not or whether they are filled with seasonal fruit (my preference) or topped up with custard – any pie is reason to celebrate.

How long have I been making pie? It wouldn’t be a stretch to reply, “as long as I can remember”. I had been making them well before my dear parents bought me a pie cookbook for my twelfth birthday; perhaps they were trying to improve their chances of eventually getting a flaky crust (I tended to let my enthusiasm for baking get in the way of delicate pastry execution) or maybe they were gently encouraging me to expand my repertoire of apple pie, raisin pie, and wild Saskatoon berry pie. Not that there’s anything wrong with those options.

Regardless, branch out in my pie-making I did, as my stained and tattered cookbook bears witness. Let’s see, there was the lattice-topped orange cranberry pie, which inspired one of our favorite Christmas-time desserts, Cranberry-Orange Pie with Cornmeal Streusel Topping, and I remember plenty of orchard apple pies with cheddar crusts, a favorite still, only now I live in Quebec and sweeten my apple pies with maple syrup.

My teen years of angst were not helped by the occasional memorable pie-making disasters. I once saved my allowance just to buy high-quality chocolate for a three-tone chocolate mousse pie that ended up being a total flop. Suffice it to say, white chocolate and I are still at odds over that one.

Over time, I learned to make the perfect buttery pie crust, bake a meringue that doesn’t weep, and serve up a slice of custard pie that holds its shape when transferred from pie pan to plate. Perhaps one of my best takeaways from my cherished and well-worn pie cookbook, however, was learning to pair maple syrup with roasted pumpkin in a dreamy, creamy autumn pie.

Forget cups of sugar and cans of condensed milk; a really good pumpkin pie needs pure maple syrup and thick cream to stand out on the dessert table and I’m convinced I have found the best Maple Pumpkin Spice Pie recipe.

I recently recreated my childhood pumpkin pie with our own farm fresh eggs and an impossibly fragrant homemade pumpkin spice blend* that I grind every fall. It was sweetened with organic maple syrup that we get from friends of ours who own a sugar bush. The sugar pumpkins were slow-roasted, then the puree** drained for a few hours to remove some of the water and intensify the flavors.

Wow, just wow. I’m both completely biased and utterly honest when I say this was the best maple pumpkin spice pie recipe I’ve ever made (or, ahem, tasted). Texturally it is smooth and yielding; the perfect recipient for pillowy whipped cream. The fresh ground spices make all the difference, nicely complementing the dark maple syrup, and enhancing the mild pumpkin flavor.

A few weekends ago, I brought two of the pies to our family Thanksgiving dinner, where my father-in-law carved up slice after slice and declared that it was the best pumpkin pie he’d had in 20 years. I didn’t disagree!

A quick query on my Facebook page proved that people are still wild about pumpkin pie, especially at this time of the year when the leaves on the trees match the rusty orange colors in the pie. If you need any encouragement at all, I beg you: please make this pie and share it with someone you love. And don’t forget the whipped cream.

You’ll find the best Maple Pumpkin Spice Pie recipe below, but first….join me for a very special event, won’t you, please?

This mama-to-be is known for her big heart, warm smile and contagious laugh. I first met Lisa at Big Summer Potluck where we became instant friends and chatted away about pregnancy and babies. Natch.

Today, a handful of us wish to honor Lisa with the small gesture of a virtual baby shower. A big thanks to Maria, Marla, Gaby and Brian for the behind the scenes organizing. (Marla made the sweet invite above.)

So fetch yourself a plate – a big one, mind you, not one of those small flimsy paper dessert plates – and help yourself to the buffet! It’s quite a spread.

Forget the sugar and canned milk, this decadent pie brings together maple syrup, warm roasted pumpkin, thick cream and fresh spices for a fall dessert that is truly the best of its kind.

Ingredients

1 prepared (but not pre-baked) 9-inch pie crust

4 medium eggs

1 cup heavy (whipping) cream

1 1/4 cups pumpkin puree, homemade if possible

2/3 cup pure maple syrup

Seeds of 1 vanilla bean, scraped, or 2 teaspoons pure vanilla extract

1 teaspoon sea salt

1 Tablespoon pumpkin spice blend

Sweetened whipped cream, for garnish

Instructions

Preheat the oven to 350F. Keep the pie crust chilled in the refrigerator while you mix up the pie filling.

In a large bowl, whisk the eggs and cream together until blended. Add the pumpkin puree and the maple syrup and again whisk well.

Finally, add the vanilla, salt and spice blend to the pie filling and combine.

Remove pie shell from the fridge and place on the middle rack of the oven. Slide the rack out carefully a couple of inches and pour the filling into the pie shell. Slowly, slide the oven rack back in place, taking care not to spill the contents of the pie shell onto the bottom of the oven.

If you find yourself with a little extra filling, simply pour it into a couple of ramekins and bake them alongside your pie until they are set. Chill, top with whipped cream and enjoy them as pumpkin custard.

Check pie after about 30 minutes and rotate, if necessary, to ensure even browning of the pie crust.

When the center of the pie has puffed up, and jiggles only slightly when the pan is moved, the pie is ready. This will take about one hour.

Remove pie from oven and cool on a wire rack. When the pie is room temperature, cover with plastic wrap and refrigerate until ready to serve.

Pie will keep, covered in the fridge, for up to three days, or well-wrapped and frozen for up to 8 weeks.

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Comments

I sent my husband and daughter to the market a couple days ago and she came home with a pie pumpkin…I think she is trying to tell me something. And we certainly have an abundance of eggs from our chickens, so maybe I will make this today. I haven’t ever thought to use maple syrup, but it sounds delicious!Heather’s last post: {31 Days} Intentional Living – Day 17

I was just telling my husband that I never made pumpkin pie before and would love to try this fall! I grew up in Quebec so blueberry and sugar pie were staples of my dessert diet. Now that I live in Virginia, I get to eat pumpkin pie once a year at my in-laws ‘ Thanksgiving dinner. I am definitely going to try yours soon!! Johanne’s last post: Fabulously Natural Apple Pie!

I love pumpkin pie, as long as it’s not the canned pumpkin, canned milk version. This version looks especially yummy, since we all adore maple syrup. I’ll have to do a taste test between my favorite PA Dutch pumpkin custard and this one.

Perfect timing. I have two pie pumpkins from my CSA that I need to use. It also helps that my fiance loves pumpkin pie. I think I’m going to have to test drive this recipe for him, and then if it’s successful (or rather, I’M successful), I’ll make it for Thanksgiving too. I’m even hoping that I’ll like it, as I’m not a huge fan of pumpkin pie…

How do you prevent overbrowning of the pastry crust? This is always challenge for me. I’ve tried the foil around the edges but with pumpkin, it sticks to the filling and spoils the look. Any suggestions would be appreciated.

I’m totally loving the fact that all your components are homemade! I just made my very first pumpkin puree and there is definitely a difference in flavor. Thanks for the great recipe.Loretta | A Finn In The Kitchen’s last post: Almond Joy Larabar

I cannot wait to try this recipe. I am a huge pie fan, always been. I also sweeten my apple pies with maple syrup, but I have never done it with pumpkin. And being the pastry person in the fam, I am always on pie duty. And I totally believe in homemade spice blends, and homemade pumpkin puree. It is so essential.fabiola@notjustbaked’s last post: How to Caramelize Onions

A friend just yesterday was telling me she wanted a maple pumpkin pie recipe that didn’t have processed ingredients… perfect timing. Now I want to try making this too! Sounds perfect.Becky’s last post: Homemade Oreo Cookie Recipe

Excellent timing, I have an international Halloween party coming up and wanted something new from the US. This spiced pumpkin pie will fit the bill brilliantly. Copying the recipe now :D. Thanks for sharing.Dyfed @ Celtnet Recipes Blog’s last post: Free Halloween Recipes eBook and Free Cook’s Unit Converter

Oh Aimee, you made my mouth water. Seriously. I’m sitting here, practically weeping over the fact that I haven’t had pumpkin pie since this time last year, and I’ve *never* had a maple pumpkin pie.

I still have that can of maple syrup you gave me when we visited. I’ve been saving it for something special. This is it. Pumpkin Pie with whipped cream is one of my favorite things about Fall, about Thanksgiving, about LIFE. I cannot wait to make this for Casey’s Thanksgiving dessert buffet that we’re attending for the 2nd year in a row. I’m going to wow people with your pie!Amber | Bluebonnets & Brownies’s last post: Fair Trade Week :: Box of Goodies Giveaway

This looks incredible! I am definitely putting it on my baking list for the fall…maybe even Thanksgiving dinner if I get tasked with dessert. Do you have a special grinder for making the spice blend? Or just toss everything in your food processor?Tracy’s last post: Fair Trade Chocolate & Coffee Quick Bread

Thank you so much for this! I was just looking for a maple syrup sweetened pumpkin pie for this year. This looks like a winner!Brandie @ Spoon & Saucer’s last post: Unprocessed Challenge 2012 – Update #2

I love pie and I LOVE pumpkin, so this recipe is sure to be a winner. I think every year for Thanksgiving I try a new pumpkin pie recipe – and they are almost always good, but I’ve been waiting for the GREAT one. Can’t wait to try this in a few weeks for the holiday – it looks perfect!Allison’s last post: Creamy Pasta Risotto

Hmm. That was last Thanksgiving, so my memory may not be totally accurate. I do remember loving the smell when it came out of the oven, but I don’t think the maple flavor went over well with my family. I still saved the recipe, though, so I must have liked it myself!Kristin’s last post: Preserving: Peaches in Syrup

Thanks! I was going to sub honey for maple as it does have quite a strong flavor. Still trying to find a go-to pumpkin pie recipe that doesn’t use any processed ingredients and finding it quite frustrating!

This is my favorite pumpkin pie ever. I tried it last year and it was so phenomenal that I plan to make it every year for my Thanksgiving table. Thanks for sharing, Aimee!Kristyn’s last post: Quick Garlicky Green Bean Stir-Fry

I made this recipe for our Canadian thanksgiving this week. It was a very nice recipe, and I liked using maple syrup I stead of sugar. I found it was not too sweet, which was perfect for me, but won’t be like a grocery store type of pie sweetness, if that is what you are going for. I would also reduce the salt and little next year. I thought a teaspoon was a bit much, but I went with it and would have preferred half a teaspoon. I made it in a tart pan, which looked nice but I had extra filling. It made 4 nice little custards, which were good with whipped cream. Thank you for the lovely recipe.

As my partner found my pie last year too “custardy,” I’ve used one less egg and a little bit more pumpkin puree than called for in your recipe. I’ve also halved the maple syrup and added some honey, as I live in Norway (and I’m not sure the Norwegians have as well-developed a love of maple syrup as us Canucks). I’ve also added some cardamom to the spice, as I have a weakness for cardamom. It looks absolutely PERFECT so far, and I cannot wait to eat a slice (or two) tomorrow!

Doubled the recipe and made two pies. By far the best pumpkin pie I’ve ever eaten! First time I made any, too. I used the recommended Rich Pie Crust recipe and Pumpkin Spice Blend, and I puréed the pumpkin myself. It was of the ”Halloween” variety (instead of a pie pumpkin) but it ended up working just fine. Only thing I did differently was adjusting the pie crust recipe — instead of 3½ cups of flour, I used 2 cups of flour and 1½ cups of crushed graham crackers. Would recommend this recipe to anyone and everyone!

Wow! This is amazing! Our whole family loves pumpkin pie, but since we are gluten intolerant I often just bake the filling in a buttered dish and call it pumpkin custard. Since we also avoid refined sweeteners I decided to give this a try. I doubled it and baked it in a buttered 9×13″ glass pan. It took longer to bake, of course, because of the size. I thought the smell was going to be my undoing! Absolutely heavenly! But…it tastes even better! Thank you so much for sharing this! My new favorite–and I don’t plan to look for another recipe.

Subscribe via email:

Email Address

I'm Aimée, editor of this blog devoted to family focused food - with a little urban homesteading in the mix. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is our family food life. Join us!
Read more...